If you’re freezing a store-bought cake, or a cake that has already cooled, skip this first step.
Plastic wrap: this wrapping material is always well suited, but might require multiple layers as moisture might get in. Plastic wrap is easy to wrap and fairly durable. Aluminum foil: this wrapping foil is probably one of the best barrier films as it’s impervious to light, moisture and bacteria. One major disadvantage is that it tears very easily. Place the wrapped cake into a metallic tin, if desired. This protects the cakes from being knocked by other items, makes it very easy to find and provides added protection from moisture and freezer odors, such as seafood.
If the cake doesn’t come out right away, get a knife and slide along the edges of your pan (between the pan and the actual cake). If you previously removed your cake from its baking pan, skip this step.
You might even consider cleaning your freezer before placing your cake in it. This will greatly improve your cake’s flavor and odor retention.
Once you’re ready to frost your cake, simply take it out of the freezer and let it thaw for about 40 minutes. Then, frost it to your liking.
If you’re freezing a store-bought cake, skip this first step.
Frosted cakes might also take up more space than unfrosted cakes, depending on how high the frosting is.
